Hungarian Stuffed Cabbage with Sauerkraut and Smoked Pork

What you need

• 600 g (21 oz) ground pork
• 120 g (2/3 cup) long-grain white rice, uncooked
• 1 large egg
• 1 tsp ground cumin
• 1/2 tsp black pepper, freshly ground
• 1 tsp salt
• 1 1/2 tbsp sweet paprika, a pinch for the filling, the rest for the pot
• 12 whole pickled cabbage leaves, leaves from a whole sauerkraut head; large blanched green cabbage leaves work if you cannot find them
• 1 kg (2 lb) sauerkraut, shredded
• 100 g (3.5 oz) smoked bacon, diced
• 200 g (7 oz) smoked pork, loin or ribs, diced
• 1 large onion, chopped
• 3 bay leaves
• 150 ml (2/3 cup) sour cream, for serving

Method

Restated from the original video

1. 1

   Rinse the sauerkraut under cold water and squeeze it out. Taste a strand and rinse again if it is very sour.

2. 2

   Shave the thick rib off each cabbage leaf so it rolls easily.

3. 3

   Mix the ground pork, rice, egg, cumin, pepper, salt and a pinch of the paprika by hand until even.

4. 4

   Put about 1/3 cup of filling near the stem end of a cabbage leaf. Roll it up, tucking in the sides. Repeat to make 12 rolls.

5. 5

   Put the bacon in a cold, heavy 5-liter (5-quart) pot over low heat. Cook until the fat has rendered and the bits are golden, 8-10 min.

6. 6

   Add the onion and cook until translucent, 5-6 min. Take the pot off the heat and stir in the rest of the paprika, which burns easily.

7. 7

   Stir in a third of the sauerkraut. Add a third of the rolls, seam side down, and scatter over a third of the smoked pork. Repeat twice more, tucking the bay leaves between the layers.

8. 8

   Cover with any remaining sauerkraut and pour in water until it reaches just below the top layer, about 500 ml (2 cups).

9. 9

   Bring to a simmer, cover and cook on the lowest heat until the rice is soft and the pork in the rolls reaches 71 °C (160 °F) and has no pink, 1 1/2-2 hours. Add a little hot water if the pot looks dry.

10. 10

    Rest off the heat for 15 min.

11. 11

    Serve the rolls with sauerkraut and smoked pork from the pot, topped with a spoonful of sour cream.

Imported from sobors.hu. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.